Recipes By Category

Slice sweet potato or yam in ¾ inch slices.
Arrange on a cookie sheet and drizzle with olive oil.
Sprinkle with cinnamon powder or your favorite spice such as nutmeg, ginger etc.
Bake at 375 for 1 hour or until very tender.

2 small tomatoes sliced
1 large cucumber sliced
Season with salt & pepper

Optional additions:
1 small red onion chopped
1Tbsp extra virgin olive oil
1 Tbsp fresh squeezed lime or lemon juice
1 tsp minced fresh basil
1 tsp minced fresh cilantro

2 brown rice cakes
½ avocado
Salt, pepper and lemon juice to taste

2 brown rice cakes
A few slices of turkey
½ avocado
Salt, pepper and lemon juice to taste

Place turkey slices on brown rice cakes, add avocado on top.  Add salt, pepper and lemon to taste if desired

2 brown rice cakes
1 tsp extra virgin olive oil
Salt and pepper to taste

2 brown rice cakes
1 banana
Sprinkle of cinnamon if desired

Cut some fresh cucumber slices and place them in a bowl.  Add some grapes and enjoy!

Cut some fresh cucumber and apple slices.  Add them to a bowl and enjoy!

2 tomatoes
1 Tbsp fresh minced basil*
1 Tbsp extra virgin olive oil
Salt and pepper to taste

Cut tomatoes into chunks. Add basil, olive oil, salt and pepper and enjoy!
*Note: you can add other herbs such as cilantro, dill, etc.

Combine crushed or finely chopped and drained pineapple with
finely grated cabbage. (Vary amounts to suit your needs.) Add
blender mayonnaise to taste. You can add carrots and other
vegetables to add variety.

1 large eggplant
1 large tomato
Salt to taste
Pepper to taste

Russet potatoes
Olive oil
Basil
Thyme
Salt and pepper

Preheat the oven to 450 degrees. Quarter the potatoes into long
wedges and put directly into a cold pot of water. Put the potatoes
on the stove and heat until the water starts to boil. In a frying pan
put enough olive oil to coat all of the potatoes and transfer them to
the pan. Sauté for about 10-15 minutes, or until brown, adding the
basil, thyme, salt and pepper to taste. Then put potatoes in a baking
dish or roasting pan and put in the oven for another 10-15 minutes
until the sides are crisp. Serve immediately.

2 cups diced tomato
1 cup green (or orange) tomato
½ cup diced green bell pepper
¼ cup chopped purple onion
1 tbsp finely chopped jalapeno pepper
1 tbsp finely chopped fresh cilantro
1 clove minced garlic
¼ tsp salt
1/8 tsp ground black pepper
2 tbsp fresh limejuice
1 tbsp olive oil

Warm salsa: Combine all ingredients (except lime juice and olive oil)
and sauté over medium heat for just a few minutes. Drain juices, pour
veggies into bowl. Add limejuice and olive oil, add salt and pepper to taste,
mix all ingredients.

Cold salsa: Combine all ingredients in a bowl. Serve room temp or cold.

Serve with eggs, potatoes, on top of chicken, fish, or mix in with rice.

Guacamole
2 medium sized avocados (peeled and diced)
1 c. diced plum tomatoes (about 2 medium tomatoes)
½ c. finely chopped onion (about one medium onion)
½ c. cilantro finely chopped (about ½ of a bunch)
1 Tbsp Chiles Serranos finely chopped (3 Chiles Serranos or 1 jalapeño)
1 Tbsp extra virgin olive oil
½ oz fresh lime juice
Salt to taste

In a large bowl mix together the tomato, onion, lime juice, cilantro and Serranos Chiles. Add the diced avocado and mix together with the olive oil.  Salt to taste. Cover and refrigerate for approximately one hour for the flavors to marry.

Chopped, fresh spinach (enough to fill a quart casserole dish)
1 egg, beaten until fluffy.

Heat your oven to 350 degrees, and oil the casserole dish. Mix the
spinach and egg and pour into the dish. Bake for 30 minutes. Vary
by using chopped asparagus or green beans, or use a mixture of
vegetables and greens.

2 Tbsp. olive oil
4 large shallots (sliced thin)
salt, pepper
1 10-oz. package fresh spinach
2 Tbsp. lemon juice

Heat 2 Tbsp. oil in skillet until hot. Add shallots and cook on
medium high heat until crisp, stirring often, about 8 minutes.
Remove from pan. Sauté spinach in skillet until wilted. (You may
need to add more oil) Add 2 Tbsp. lemon juice, stir. Drain spinach.
Salt and pepper to taste. Serve with crispy shallots on top.

½ cooked large- sized eggplant
2 boiled eggs (remove egg yolk)
Add salt and pepper to taste

Make sure the skin on the eggplant has been removed.  Then using a fork mash the eggplant until it is soft.  Then dice boiled egg whites.  Next, combine eggplant and eggs and using a fork mash them together.  Add salt and pepper to taste.

1 Tbsp extra virgin olive oil
3 Tbsp lemon or lime juice
Dash of desired herb: Basil, Oregano, Dill, etc.
Salt and pepper to taste

1 Tbsp extra virgin olive oil
3 Tbsp lemon juice
Dash of spicy pepper flakes
Salt and pepper to taste

2 eggs at room temperature
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 cup oil

Combine eggs, lemon juice, and salt in a blender and blend at high
speed for 1 minute. Slowly add the oil until the ingredients are
mixed and have thickened. Refrigerate in a glass jar. Use as you
would any other mayonnaise.

2 egg yolks at room temperature
1/2 tsp. sea salt
1 tsp. dry mustard
3 Tbsp. lemon juice
1/4 cup olive oil

Put all ingredients except oil in the food processor or blender. Mix
for a few seconds until well blended. Turn off the blender and
scrape the sides with a spatula. With the blender or processor
running, add the oil in a thin stream. Blend until thick. Makes about
one cup. Refrigerate between uses.
If you like pineapple, try the following slaw:

1/2 medium yellow onion, chopped
2 cloves garlic, crushed
2 tsp. dried basil or 1/2 cup fresh basil
About 1-1/2 cups of diced fresh tomatoes.
2-3 cups fresh spinach (optional)

Sauté onion, garlic, basil (and spinach if used) in 1 Tbsp. olive oil
for 5 minutes over medium heat. Add tomatoes and simmer for 10-
15 minutes. Add salt and pepper to taste. (You could also serve this
over chicken, or chill it and add it to salads.)

2 medium tomatoes diced
6 cups of Spinach
Salt to taste
Pepper to taste

Cook tomatoes in a medium sized sauce pan for about 3-5 minutes.  Add Spinach and seasonings and cook for another five minutes.  Serve hot and enjoy!

2 lemons
5 garlic cloves, chopped fine
1 c. fresh cilantro, chopped
1 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
1 c. olive oil
1 tsp. salt
1/2 tsp. pepper

Grate zest from both lemons. Halve and squeeze juice from them.
Add garlic to lemon juice and zest. Stir in chopped cilantro, basil
and parsley. Add the olive oil, stirring until blended. Add salt and
pepper. Serve at room temperature.

½ an onion minced
2 large tomatoes diced
1 ½ c. of okra
1 Tbsp extra virgin olive oil
Add salt and pepper to taste

Sautee onions in a medium sized saucepan with extra virgin olive oil until onions are golden.  Then add diced tomatoes and cook on medium heat for 8-10 minutes or until tomatoes are soft.  Next add okra and let simmer for another 8-10 minutes.  Add salt and pepper to taste.  Serve this as a side dish with chicken, turkey, a patty, and/or add on top of brown rice.

1/3 cup olive oil
1 Tbsp. minced garlic
4 c. canned plum tomatoes, drained and chopped
1 Tbsp. fresh oregano, minced
1/2 tsp. red pepper flakes
2 Tbsp. drained capers
12 black olives, halved
1 2-oz. can of anchovies, drained and minced
salt
pepper
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh basil
1 lb. cooked brown rice

To a large saucepan, add the olive oil and minced garlic. Sauté it
briefly. Then add the plum tomatoes, fresh oregano, red pepper
flakes, capers, and black olives. Cover the pan and simmer the
sauce for 10 minutes, then uncover and simmer 10 more minutes,
stirring occasionally.
To the reduced sauce, add the anchovies, and season to taste with
salt and pepper. Simmer 5 minutes longer to heat through and blend
the flavors.
Sauce the rice in a large bowl. Sprinkle on the parsley and basil.
Freezes well.

3 medium beets, peeled and chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
2 large potatoes, diced or cubed
2 stalks celery, chopped
4 cups salt-free chicken or vegetable broth
1 Tbsp. olive oil
3 cloves garlic, crushed
1 Tbsp. fresh grated ginger (optional)
Bragg’s Liquid Amino Acids
pepper

In a large soup pot, heat olive oil, and then add onions and garlic
(and ginger if you’re using it). Sauté until lightly browned. Add
carrots and celery and let the mixture cook for 5 minutes over
medium heat. Add the beets and potatoes and cook for 5 more
minutes. Add the chicken stock and bring to a simmer. Add the
Bragg’s and pepper to taste and simmer for 30 minutes.

8 medium ears of corn, husked and kernels cut off
7.5 c. of water
½ sized white onion
½ tsp salt

Sauce (optional):
3 Star Anise
4 Serrano Chiles (peppers)
½ cup water
salt to taste

Bring 7 cups of water to a boil.  Add the kernels, onion and salt.  Let simmer for about 5 minutes.  Remove from heat and let it cool.  In a blender purée the cooked kernels with onion and remaining water.  Then strain.  Pour corn purée into a pot.

Sauce: boil the Star Anise with the Serrano Chiles with a half cup of water.  Blend the Serrano

Chiles and the Star Anise and add salt to taste.  

To Serve: Heat up corn puree to a boil, pour it into a serving bowl, then add a few drops of the Serrano Chiles and Star Anise on top.

Yields:  4 servings

½ large cucumber diced
2 medium tomatoes diced
1 avocado diced
1 Tbsp extra virgin olive oil
2 Tbsp lemon or lime juice
1/2 tsp dried dill
Salt and pepper to taste

Mix cucumber, tomatoes and avocado salad.  Add olive oil, dill, and lemon or lime juice and salt and pepper to taste.

2 large-sized tomatoes cut into chunks
2 medium-sized avocados cut into chunks
1 tsp dried Oregano
1-2 Tbsp of extra virgin olive oil.
1 Lemon
Add Salt & pepper to taste.
*Add a dash of cayenne pepper to make it spicy if desired.

Put tomato and avocado chunks in a bowl.  Next, squeeze lemon on top and then add oregano, olive oil, salt and pepper.  Mix all items and enjoy.

Dressing:
1 clove garlic
2 Tbsp. + 1-1/2 tsp. olive oil
1-1/2 Tbsp. + 1 tsp. lemon juice
1 T. almond oil
1 tsp. dried herbes de Provence
1/4 tsp. salt or to taste
Salad:
2 c. roasted chicken, skinned and chopped (can buy already
cooked)
1 ripe mango, peeled, pitted and diced
6 c. mixed salad greens
1 avocado, peeled, pitted, diced just before serving

Combine all dressing ingredients and shake or stir well. Toss salad,
mango and chicken together and mix with dressing. Garnish with
avocados.

2 cans white albacore tuna
2 tsp. drained capers
2 Tbsp. chicken broth
1 Tbsp. fresh lemon juice
1/4 c. mayonnaise
salt and pepper to taste
2 large, ripe tomatoes, slice 1/4 in. thick

Mix the tuna, capers, chicken broth and lemon juice in food
processor. Remove and fold in mayonnaise. Season to taste. Cover
and chill at least 1 hour. Slice tomatoes, sprinkle with salt and
pepper, and serve tuna scoop on top.

4 c. cooked brown rice
1 Tbsp. + 1 tsp. olive oil
1 Tbsp. + 1 tsp. lemon or lime juice
1/2 tsp. salt
1/2 tsp. hot chili oil
1 c. diced fresh pineapple
1/2 c. diced red pepper
1/2 c. green onions with some top
1 tsp. sesame oil

Take 4 cups of cooked brown rice, stir in pineapple, transfer to
bowl. Add lemon juice, chili oil, bell pepper, green onions and
sesame oil. Toss to mix. Adjust seasonings with salt and chili oil.
Best if served same day.

2 servings of prepared brown rice hot cereal
1 medium yellow onion, chopped
2 Tbsp. olive oil
2 cloves garlic, crushed

Sauté onions and garlic in 1 Tbsp. of olive oil until lightly browned.
Add this mixture to prepared rice cereal. Form into medium size
patties and brown in skillet with 1 Tbsp. olive oil, at least 5 minutes
per side. Serve with Tomato/Basil Sauce.

2 tsp. olive oil
1 large shallot, minced
1 c. brown rice
1 c. chicken broth + 1 c. water
3 Tbsp. minced fresh cilantro or parsley
salt and pepper to taste

Heat oil in small skillet, add shallots and cook until soft. Stir in rice,
broth and simmer covered until done (or add all ingredients to rice
cooker). Let stand 10 minutes and add cilantro/parsley.

1 tsp. dried onion flakes
1/2 Tbsp. dried celery flakes
2 Tbsp. dried parsley
1/2 tsp. dried garlic flakes
1/2 tsp. turmeric
1/2 tsp. sea salt
1 c. chicken broth + 1 c. water
pinch ground cloves
1 c. brown rice
1 c. chopped scallions

Combine all ingredients and put in rice cooker or cook according
to rice package instructions.

1 Tbsp. sesame oil
1 c. brown rice
1/2 tsp. sea salt
1 tsp. five-spice powder
1 Tbsp. fresh ginger, minced
1/2 c. chopped scallion
1 c. frozen peas, defrosted
2 Tbsp. Bragg’s Liquid Amino Acids
1 c. chicken broth + 1 c. water

Mix all ingredients together in rice cooker or put in flameproof
covered casserole and bake for 40 minutes or until liquid is absorbed.

1 small onion
1 clove of garlic
½ lb of steamed green beans
2 cups of cooked brown rice
1 tsp of dried dill or 1/8 cup of fresh dill
salt to taste
Fresh ground pepper to taste
2 Tbsp of Extra Virgin Olive Oil
1 lime (if desired)

2 c. of brown rice
3 c. of boiling water
1/8 c. Braggs Liquid Amino Acids
1 tsp ginger powder
2 Tbsp extra virgin olive oil

Heat up olive oil in a saucepan and sauté brown rice for 2 minutes.  Then add boiling water, Braggs and ginger power.  Mix and then let simmer on low for 45 minutes (electric). 
35 gas stove

Serving for 6 people

Heat up olive oil in a saucepan and sauté brown rice for 2 minutes. 
Then add boiling water, Braggs and ginger power.  Mix and then let
simmer on low for 45 minutes (electric stove). 
Note: let simmer for 35 minutes on a gas stove.

1/2 c. olive oil
2 cloves garlic, minced
1/4 c. fresh parsley
1/2 tsp. bay leaves
1-1/2 tsp. marjoram
1-1/2 tsp. red pepper flakes
2 large onions
1/2 acorn squash, peeled, cubed
1 eggplant, unpeeled and cubed
2 zucchini (yellow or green), 1/2-in. thick slices
2 peppers (red, yellow, green)
1 c. carrots
2 small red potatoes, quartered
1 small cauliflower, broken into flowerets
1-2 medium tomatoes, seeded and sliced
handful of grapes
1/2 c. frozen peas
(You can substitute any vegetable except spinach and beets)

Puree oil, garlic, parsley, bay leaves, marjoram, and red pepper
flakes. Prepare vegetables. Layer a large casserole with heaviest or
slowest cooking vegetables on the bottom, ending up with the
onions on top. Sprinkle oil mixture between each layer. Do not add
the tomatoes, grapes, peas until the end. Cook vegetables covered
for 1 hour at 350 degrees. Add tomatoes, grapes, peas and 1-1/2 tsp.
sea salt for 15 more minutes.

1 tsp. dry mustard
1 Tbsp. Bragg’s Liquid Amino Acids
1 clove garlic
1/8 in. slice ginger root, minced
1 tsp. crushed dried rosemary or 2 Tbsp. fresh
1/4 c. olive oil
lamb shoulder, leg of lamb or lamb chops

Combine mustard, Bragg’s, garlic, ginger, and rosemary. Gradually
whisk in olive oil. With brush, coat lamb thickly and evenly and
refrigerate for at least 3 hours or overnight. Roast lamb in oven on
rack.

2 lbs. ground lamb
1 tsp. ground cumin
1/8 tsp. cayenne red pepper
1/3 c. fresh cilantro, chopped

Mix all ingredients together. Let sit at least two hours. Make long flat
kabobs on skewers and grill to desired doneness. Serve with brown
rice cooked with fresh dill, 1 Tbsp. olive oil.

6 large garlic cloves
1/4 c. fresh rosemary leaves
1 c. fresh lemon juice
1-1/2 c. olive oil
1/3 c. packed fresh thyme sprigs
1-1/2 Tbsp. kosher salt
ground pepper to taste

Mince together garlic, thyme, and rosemary with salt and mash into
a paste. Add remaining ingredients and whisk until blended.
Marinate up to 1 day, covered. Makes about 2-1/2 cups.

1/4 c. Bragg’s Liquid Amino Acids
1 Tbsp. curry powder
1 tsp. ground ginger
dash of red cayenne pepper
2 Tbsp. olive oil
1 tsp. cinnamon
1 garlic clove, crushed
2 broiler chickens

Mix together all ingredients. Clean chicken, remove as much skin as
possible, and split chicken open to lie flat on roasting pan. Spread
marinade on both sides of chicken, cover and refrigerate for 2 hours
and up to one day. Bake chicken at 375 degrees until done.

Chicken:
2 large boneless chicken breasts
2 garlic, chopped
1/2 jalapeno pepper, chopped
1 large shallot, chopped
1/2 c. fresh cilantro
3 Tbsp. olive oil
1 tsp. kosher salt
juice of 1 lime
Salsa:
1-1/2 c. diced fresh pineapple
3 Tbsp. red onion, chopped fine
1/4 jalapeno pepper, minced
2 Tbsp. cilantro leaves, chopped

Puree all ingredients for chicken marinade and put in plastic Ziploc
bag with chicken. Grill and serve at room temperature or warm.
Combine all salsa ingredients except cilantro together and
refrigerate up to one day. Add cilantro before serving.

1/2 c. Bragg’s Liquid Amino Acids
2 Tbsp. lemon juice
1 clove garlic
1/2 tsp. ground ginger
2 Tbsp. olive oil
1 tsp. sesame seeds
2 green onions, finely chopped
1 lb. beef sirloin, thinly sliced or boneless chicken breasts

Combine all ingredients. Thread meat on bamboo skewers; marinate
at least 3 to 4 hours or overnight. Broil or grill until meat is cooked
through.

1-1/2 tsp. salt
1 Tbsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. rosemary
1/4 tsp. powdered ginger
1/4 c. lemon juice
1/2 c. olive oil
1 clove garlic, minced
1/4 c. Bragg’s Liquid Amino Acids
1 tsp. ground black pepper

1/2 c. Bragg’s Liquid Amino Acids
1 Tbsp. garlic
1 tsp. ground black pepper
1/4 c. olive oil
1 2-inch piece of ginger, minced
2 tsp. ground coriander

1/2 c. olive oil
1/2 c. chopped shallots
2 Tbsp. chopped fresh rosemary
8 (6-7 oz. beef tenderloin steaks, 1” thick)

Purée oil, shallots, and rosemary in blender until almost
smooth. Pour into 13x9x2 glass baking dish. Add steaks, turn to coat
with marinade. Cover and refrigerate at least 6 hours or overnight.
Grill to desired doneness.

Dry Rub:
3 Tbsp. dried basil
1-1/2 Tbsp. sage
1 Tbsp. kosher salt
1 tsp. black pepper
4 steaks about 1 to 1 1/2 inches thick
Sage Sauce:
4 Tbsp. olive oil
1/4 c. packed fresh sage leaves
1/4 c. packed fresh basil leaves
1 tsp. mashed anchovy fillet or paste

Dry Rub:

At least 2-1/2 hours and up to 12 hours before you grill the steaks,
prepare the dry rub combining all ingredients in a small bowl.
Coat the steaks thoroughly with the rub, wrap them in plastic and
refrigerate until 30 minutes before grilling. Grill to desired
doneness.

Sage Sauce:

Combine oil, fresh sage and basil in small saucepan. Cook over
medium heat about 10 minutes. Strain the sage and basil
leaves, then add the mashed anchovies. Spoon sauce over
grilled steaks.

6 plum tomatoes, halved
12 garlic cloves, halved
1/4 c. olive oil
4 steaks (1-inch thick)
1/4 c. chopped fresh rosemary
2 Tbsp. ground black pepper
1 Tbsp. kosher salt
2 Tbsp. olive oil

Heat oven to 275 degrees. Combine tomatoes, garlic and olive oil in
small ovenproof casserole, season with salt and pepper. Cook,
stirring occasionally, 1-1/2 hours.
Rub steaks with rosemary, 1 Tbsp. pepper and kosher salt about 10
minutes before cooking. Cook steaks until desired doneness and
serve with warm tomatoes.

1 standing rib roast of beef
1 Tbsp. chopped fresh rosemary leaves
1 tsp. ground black pepper
2 garlic cloves
1-1/2 tsp. kosher salt

In a small bowl stir together seasoning. Put rib roast, rib side down,
in a roasting pan, rub with olive oil and then rub seasoning mixture
on the top and sides. Roast beef in lower third of the oven for 20
minutes at 475 degrees. Reduce heat to 350 degrees and roast until
thermometer registers 130.

1 medium onion, chopped
1 lb. hamburger or ground turkey
3 eggs
1 Tbsp. olive oil
1 lb. fresh spinach
salt and pepper to taste

Heat oil in skillet and sauté onion until soft, about 7 minutes.
Remove from pan. Brown meat until it loses its pink color, about 3
minutes. Add spinach and stir until wilted, about 2 minutes. Add
onion and salt and pepper. In a separate bowl, whisk the 3 eggs
together. Pour the eggs into the center of the pan and cook slightly
before mixing with the rest of the hash. Continue cooking until eggs
are done to desire.

1lb ground turkey
1 small onion grated
1 Tbsp minced fresh Tarragon
1 Tbsp Paprika
Salt to taste
Pepper to taste

Mix turkey with onion and seasonings in a bowl.  Cover bowl with clear wrap and leave it in the refrigerator for an hour for the flavors to blend.  Remove from the refrigerator.  Make patties and cook them on a skillet with Extra Virgin Olive Oil.  Serve patties with a side of greens, vegetables, and/or brown rice.

Yields: 4 servings

1lb package organic grass-fed burger or store bought
½ c. chopped red onion
1 finely chopped pepper (red, yellow, orange or green)*
1 tsp finely chopped garlic
Braggs Liquid Amino Acids
Salt to taste
Pepper to taste

Mix veggies and beef and make 4 medium-sized patties or 3 large patties.  Place patties on iron skillet on low heat, add 2-3 squirts of Braggs and then place a lid on skillet.  Steam thoroughly.  Patties will be ready in 15-20 minutes.

2 Tbsp. olive oil
2 c. onions
2 c. chopped red bell peppers
4 large garlic cloves, minced
2 lbs. ground beef
1 Tbsp. cumin
1 14-1/2 oz. can beef broth
1 c. frozen peas

Heat oil in large pot over medium-high heat. Add onions, bell
peppers and garlic, sauté 5 minutes. Add beef, cumin and cayenne
pepper, sauté until beef is brown, breaking up beef with back of
fork, about 8 minutes. Add crushed tomatoes, broth, peas, and
capers. Simmer until chili is thick, stirring occasionally, about 20
minutes. Season with salt and

2 lbs. snapper, trout, or flounder fillets
1 onion, thinly sliced
1/4 c. olive oil
1 tsp. sea salt
dash pepper
4 Tbsp. citrus juice (lemon, lime, grapefruit or any combo)
2 Tbsp. Bragg’s Liquid Amino Acids
Place fish in oiled baking pan. Slash fish in several places and inset
onion slices. Mix olive oil, salt, pepper, citrus juice and Bragg’s.

Spread over fish and baste during cooking. Bake 20 minutes, or
until fish flakes easily with fork. (You can substitute 4 Tbsp. orange
juice concentrate for citrus after adding it back to diet)

5 Tbsp. Bragg’s Liquid Amino Acids
1/4 c. fresh cilantro leaves (packed)
2 Tbsp. mayonnaise (use homemade with lemon, it can’t have
vinegar)
1 Tbsp. sesame oil
2 tsp. lime juice
1 one-inch piece peeled fresh ginger (chopped)
1/4 tsp. cayenne pepper
2 bunches watercress (stems trimmed)
1 bunch radishes, trimmed, sliced (optional)

Blend first 7 ingredients in blender until smooth. Pour 1/3 cup sauce
into glass pie plate, add fish and turn to coat, 15 minutes per side.
Reserve remaining sauce.
Drain marinade from fish into heavy medium skillet. Cook over high
heat until liquid starts to boil. Add fish and cook to desired
doneness, about 3 minutes per side for medium rare.
Combine watercress and radishes in bowl, arrange fish slices over
it, sprinkle with sesame seeds and reserved marinade.

Squeeze a lime over salmon and broil/grill to desired doneness.
Serve with ginger sauce and rice.

1 (1/2-inch thick) ginger root, peeled, minced
1/2 c. mayonnaise (homemade with lemon juice and eggs)
2 tsp. chopped cilantro leaves
2 tsp. lime juice
1/4 tsp. hot chili oil

Combine all ingredients in a small bowl. Refrigerate until ready to
serve.

Lamb in Chilindron Sauce
1-1/2 lbs. boneless shoulder or leg of lamb, cut into 1-inch cubes
1 tsp. salt
freshly ground black pepper
6 Tbsp. olive oil
3 cloves garlic (I recommend increasing this to taste)
1 large onion, chopped (use more if you like onion)
4 large red peppers, cored, seeded and cut into strips
1 cup skinned and chopped tomatoes
2 tsp. paprika
2 pinches of toasted saffron threads, or 1 tsp. saffron powder
1 chili pepper, seeded and chopped (dried chilies work just as well)
10 ripe or green olives, halved and pitted (canned black olives
do well)

Sprinkle the meat with the salt and pepper. Heat the oil in a
flameproof casserole or large pan with the garlic cloves. Add the
meat and fry until evenly browned. Remove the meat and set it
aside. Discard the garlic, if a milder flavor is preferred.
Add the onion and peppers to the pan and sauté until they start to
soften. Add the tomatoes, paprika, saffron and chili pepper. Return
the meat to the pan, cover and cook very gently for about 1 hour
or until the meat is tender, adding the olives about 10 minutes
before serving. If the meat becomes dry during cooking, add a little
water, but the dish should contain little liquid.
Transfer to a heated serving dish and serve immediately. Freezes
well.

6  8 oz center cut beef tenderloin filets
2 lbs roasted tomatillos
3-4 Morita Chiles
1/2 c. Extra Virgin Olive Oil
1 lb Shiitake Mushrooms, sliced
1 c. water
salt to taste
 
Sauce: In a small sauce pan bring 1 cup of water to a boil then add the Morita Chiles and let simmer for about 5 minutes.  Set aside to cool. 

Next, sauté the shiitakes in olive oil then set aside.

Then, put Tomatillos and Morita Chiles with left over water in a blender or a food processor and puree.  Then, pour puree in a medium sauce pan and bring to a boil and season with salt.  Add sautéed mushrooms and let simmer for about 8 minutes. Taste and add more salt if necessary.
 
Beef: Place the beef filets on a very hot grill, and add salt and fresh pepper.   Grill for about 6 minutes per side for medium-rare (depending on thickness).

4 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
2 c. diced plum tomatoes (about 6 medium plum tomatoes)
1 c. onion finely chopped (about one medium onion)
1/2 c. cilantro finely chopped (about 1/2 of a bunch)
1 Tbsp Chiles Serranos finely chopped (3 Chiles Serranos or 1 jalapeño)
2 Tbsp extra virgin olive oil
2 Tbsp fresh squeezed lime juice
1 medium avocado
Salt to taste
Fresh ground peppercorn to taste
 
Sauce:  In a large bowl mix together: tomato, onion, cilantro, Chiles Serranos, olive oil and lime juice.  Cover and refrigerate for approximately one hour for the flavors to marry.  Remove from the refrigerator, and let it warm at room temperature.
Fish:  rub olive oil on the fish and season with salt and black pepper.  Cook the fish fillets on a grill or in a broiler until tender (be mindful not to overcook).
 
To serve:  Place the fish on a serving plate and place a scoop of the salsa mixture on top of the fish.  Garnish with slices of avocado and sprigs of cilantro.

½ lb of marlin fillets or any comparable firm-textured fish
5 oz fresh squeezed lime juice
1 c. diced plum tomatoes (about 2 medium tomatoes)
½ c. onion finely chopped (about one medium onion)
½ c. cilantro finely chopped (about ½ of a bunch)
3 Chiles Serranos or 1 jalapeño finely chopped

1 pepper* (yellow, orange, red or green)
1 zucchini (green, yellow)
1 c. red onions
2 c. carrots peeled & sliced
1 cucumber sliced
2 tsp extra virgin olive oil
Braggs Liquid Amino Acids

Note*: you can also use spicy peppers such as Serrano Chiles or jalapenos instead.

In a large iron skillet or iron wok, add onions and olive oil.  Cover with lid and steam on low for a few minutes.  Next, add carrots and steam for approximately 5 minutes and then add remaining vegetables.  Cook all veggies for about 5-10 minutes or until they are cooked to your liking.  Squirt with Braggs Liquid Amino Acid to taste.  Then, add salt and pepper to taste.  

1 pepper* (yellow, orange, red or green)
1 zucchini (green, yellow)
1 c. red onions
2 c. carrots peeled & sliced
1 cucumber sliced
2 tsp extra virgin olive oil
Braggs Liquid Amino Acids
1-2 chicken breasts diced or 1lb of steak tidbits

Note*: you can also use spicy peppers such as Serrano Chiles or jalapenos instead.

In a large iron skillet or iron wok, add onions and olive oil.  Cover with lid and steam on low for a few minutes.  Then, add chicken or steak tidbits and allow time to cook thoroughly.  Next, add carrots and steam for approximately 5 minutes.  Then, add remaining vegetables.  Cook all veggies with meat for about 5-10 minutes or until they are cooked to your liking.  Squirt with Braggs Liquid Amino Acid to taste.  Then, add salt and pepper to taste.